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ann_oliver
COPYRIGHT © TEXT AND IMAGES ANN OLIVER 2026 UNLESS OTHERWISE STATED
japanese sando
breadversion
two
This recipe is referenced to https://www.thelittleepicurean.com/japanese-milk-bread/ and noted by the author that this is a slightly edited recipe adapted from a New York Times recipe and revamped by me. AO
I have tried many recipes for Japanese sando bread with varying degrees of success. I am not a fan of the sweetness of Asian breads, and in this instance should have followed my instincts and cut the sugar from 120g to at best 10g. However, whilst this recipe does not quite have the very squishy sando bread texture I am looking for, it has an excellent texture that, when cold slices brilliantly, even very thinly and makes me want to make the old-fashioned crustless chicken mayonnaise sandwiches of my childhood.
Additionally, this is part of my further experimentation with my newly purchased Magimix Cook Expert with the dough hook attachment…Absolutely brilliant, takes a much larger quantity than the Thermomix and even slightly better than my Kenwood Major., but with a better end result.
AO 22 february, 2026
for the starter
makes 2 x 20 cm x 11 cm loaves
50g of flour
120g full cream milk
120g water
In a microwave safe jug whisk together the ingredients. Microwave on high for 20 seconds….whisk, microwave for 40 seconds….whisk and then 20 seconds. Whisk it should have the consistency of mash potato [see image]…depending on the start temperature of your milk and water you may need an additional 20 seconds.
Oil a small bowl, transfer the starter to the bowl and contact cover with a piece of oiled plastic food wrap. Stand on a rack and allow to cool to room temperature.
The starter can also be made conventionally on the stove top.
for the dough
650g flour + 20g for the tins + 40g very soft unsalted butter to butter the tins
20g caster sugar [original recipe 120g which unless you are making bread and butter pudding is ridiculous]
14g dried yeast
60g full cream powdered milk
10g fine sea salt
2 room temperature eggs
240g full cream milk
120g unsalted butter, soft but not melted
the Importance
of proving
Butter and flour your tins.
Weigh everything to the salt into your preferred equipment and mix together. Whisk the eggs and milk together and add to the dry ingredients. Work until it comes together and then add the butter. Continue working until the dough is coming away from the sides and is smooth and shiny.
Cover and prove for about one hour or until double in size. Knock back, knead well and turn out onto a very lightly floured surface.
you now have a choice
You can divide the rough into six equal parts, roll them out to about the width of your tin and roll them up, but my preference, because I want to slice them, is to just put each half into a prepared tin, wet may hands and press the dough out to the edges.
set a time for one hour
check the level of prove the dough should be at the most a couple of centimetres from the top of the tin.
slices perfectly
preheat the oven to 180°C
cook for 30 minutes, check …you’ll probably need another 10 minutes. The loaves should easily tip out of the tins. Cool standing on a rack.
makes the best sandwiches, especially the old fashioned ones like chicken mayonnaise, corned beef mustard mayo [pictured below] and the simplest but often the best cucumber sandwiches!
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